Cozy Slow Cooker Corned Beef (Printable)

Tender brisket slowly cooked with cabbage and vegetables for a classic Irish-American comfort meal.

# What You'll Need:

→ Meats

01 - 1 corned beef brisket (3-4 pounds), with spice packet included

→ Vegetables

02 - 1 medium head green cabbage, cored and cut into 6-8 wedges
03 - 6 medium carrots, peeled and cut into 2-inch chunks
04 - 6 small Yukon Gold potatoes, halved or quartered depending on size
05 - 1 large yellow onion, peeled and cut into 4 quarters
06 - 3 cloves garlic, smashed with the side of a knife

→ Liquids & Seasonings

07 - 4 cups low-sodium beef broth
08 - 2 cups water
09 - 2 dried bay leaves
10 - 8 whole black peppercorns
11 - 1 tablespoon Dijon mustard (optional, for added depth)

# Directions:

01 - Rinse the corned beef brisket thoroughly under cold running water to remove excess brine. Pat dry with paper towels and place the brisket fat side up in the bottom of a 6-8 quart slow cooker.
02 - Open the spice packet included with the corned beef and sprinkle the spices evenly over the surface of the brisket. If using Dijon mustard, spread 1 tablespoon over the meat to help the spices adhere.
03 - Arrange the onion quarters, smashed garlic cloves, carrot chunks, potato pieces, bay leaves, and peppercorns around and on top of the brisket, distributing them evenly in the cooker.
04 - Pour the beef broth and water over the ingredients, ensuring the liquid nearly covers the meat and vegetables.
05 - Cover the slow cooker with the lid. Cook on LOW setting for 8 hours, or until the meat is fork-tender and easily pulls apart when tested with a fork.
06 - During the last 2 hours of cooking time, carefully nestle the cabbage wedges down into the cooking liquid around the brisket and vegetables. Cover and continue cooking until the cabbage is tender but not mushy.
07 - Using tongs, carefully transfer the corned beef to a cutting board. Let it rest for 10 minutes to allow the juices to redistribute. Slice the brisket thinly against the grain for maximum tenderness.
08 - Arrange sliced corned beef on serving plates alongside the tender vegetables. Ladle some of the cooking broth over each portion for added moisture and flavor. Serve immediately while hot.

# Expert Advice:

01 -
  • The house fills with an aroma that makes everyone feel instantly at home
  • Eight hours of hands-off cooking gives you time to actually enjoy your people
  • Leftovers somehow taste even better the next day in sandwiches
02 -
  • Dont skip the resting period or you will lose all those precious juices
  • Adding cabbage too early is the mistake that turns it into an unappetizing mush
  • Slicing against the grain is what separates tender from chewy every single time
03 -
  • Trim some of the fat cap before cooking if you prefer a lighter result
  • Leftovers make the most incredible Reuben sandwiches the next day

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